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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Collaborations

Collaborations

The Grain Quality and Structure Research has a long and productive history of collaborative research involving stakeholders.


Current collaborators and projects:

KANSAS STATE UNIVERSITY, MANHATTAN
  • New Uses for Low Falling Number Hard Winter Wheat and Mechanism Study
  • Impacts of Single Kernel NIR Sorting on Hard Winter Wheat Quality, Flour Functionality and Applications
  • Evaluate and Compare Current Amylose Quantification Methods for Grain Sorghum
  • Influence of Environment and Plant Growth on Sorghum Grain Composition and End-use Quality
  • Relationships Between Sorghum Physical Grain Attributes, Grain Composition and End-use Quality
  • Relationship Between Physical and Chemical Properties of Sorghum and Susceptibility to Stored Product Insects
  • Development and Characterization of Sorghum with Improved End-use Quality
  • Imaging and Hyper Spectral Analysis of Sorghum and Other Grains for Grain Composition and Properties Affecting Processing and End-use Quality
  • Evaluation of Sorghum Bioactive Compounds as Anti-bacterial Agents in Legionella and Listeria Infections
  • Characterization of Phenolic Compounds in Sorghum Bicolor
  • Effect of Sorghum on Reducing Stress Feeding Behavior, Inflammation and Improve Swine Muscle Composition
  • Effects of Grain Properties and Fermentation Approaches on Fermentation Efficiency and Co-product Quality
  • Effect of Natural and Controlled Fermentation on the Functional Properties of Sorghum
  • Use of the Sorghum Association Panel to Develop a Phenotypic Dataset and Phenotyping Protocols for Grain Quality and Agronomic Traits
  • Mammalian Responses to Arboviruses and Sorghum Polyphenols
  • Methods for Evaluation of Whole Wheat Flour
  • Functional Properties of Sorghum Biomolecules Related to Human Health Benefits
  • Impact of Sorghum Pericarp Color and Grain Composition in Pet Food Applications
  • Use of Sorghum Flour in Production of Gluten-free Cookies for Incorporation into Ice Cream
  • Effect of Sorghum Grain Components Fermentation and Co-product Quality
  • NORTH CAROLINA AGRICULTURAL AND TECHNICAL STA, GREENSBORO, NC
  • Mass Spectroscopy Analysis of High Polyphenol Sorghum Brans
  • OKLAHOMA STATE UNIVERSITY, STILLWATER, OK
  • Effect of Soil Sulfur Content on Sorghum Protein Quality
  • Impact of a Plains Production System on Sustainable Production of Grain Sorghum
  • TEXAS A&M AGRILIFE RESEARCH, COLLEGE STATION, TX
  • Evaluation of Wheat Tortilla Quality Using Near-infrared Spectroscopy
  • Development of High Extensibility Wheat for Flatbreads and Blending
  • TEXAS TECH UNIVERSITY SYSTEM, LUBBOCK, TX
  • Identify Key Alleles for Improving Sorghum Grain Nutrition
  • TOWSON UNIVERSITY, Baltimore, MD
  • Evaluation of Sorghum Bioactive Compounds in Cancer Metabolic Pathways
  • UNIVERSITY OF KANSAS MEDICAL CENTER RESEARCH, CITY OF SHAWNEE
  • Evaluation of Sorghum Extracts as Anti-bacterial Agents against Staphylococcus aureus
  • UNIVERSITY OF MARYLAND, COLLEGE PARK, COLLEGE PARK, MD
  • Sorghum Bioactive Compounds in Mouse Disease Models
  • UNIVERSITY OF TENNESSEE, KNOXVILLE, TN
  • Phenolic Extracts from USDA-ARS Sorghum Novel Lines and Inhibition of the Inflammasomes